Black Mushroom Chicken Deep Fried And Braised Food

BRAISED CHICKEN WITH MUSHROOMS AND CHINESE SAUSAGES

Steps:

• Wash and pat dry chicken thighs (or equivalent chicken parts) with paper towels. Set aside.
• Soak dried mushrooms in 1/2 cup warm water for 15 minutes, or until softened. Discard the stems, reserving the soaking water. Slice mushrooms into halves.
• Heat up 2 tbsp oil in a wok over medium fire, until hot. Fry the dried salted fish slices (if using) until golden brown and crispy. Remove and set aside.
• Turn up the heat to high. In the same oil, add the garlic and shallots. Stir fry for 1 minute until fragrant and starting to brown.
• Add the chicken thighs and stir fry to brown the chicken on all sides evenly, about 4 minutes. Add the mushrooms and Chinese sausages, and stir fry to mix evenly with the chicken pieces for 1 to 2 minutes.
• Add the seasonings, mushroom soaking water, and enough water to just cover the chicken. Let the liquids come to a boil. Then lower the heat until at a gentle simmer. Let braise for 25 to 30 minutes, or longer until the chicken becomes tender, adding a bit more water if necessary.
• When the chicken is almost tender, add the fried salted fish and ½ of the chopped spring onions. Stir to mix well, and simmer for another 2 minutes. Do a taste test and add salt, if desired (note: salted fish is also quite salty). Turn off the heat and dish out into a serving dish.
• Garnish with the remaining chopped spring onions. Best served immediately with steamed rice.

CHICKEN FRIED MUSHROOM PO'BOY

Steps:

• For the remoulade sauce: Whisk together the mayonnaise, pickles, mustard, ketchup, hot sauce, onion powder, 1/4 teaspoon salt and several grinds of pepper in a small bowl until combined. Cover with plastic wrap and refrigerate until ready to serve.
• For the po'boys: Trim the mushrooms into bite-size pieces (roughly 2 inches; any smaller will make the breading process more tedious). Maitake and oyster mushrooms can be sliced/torn lengthwise, while shiitake and cremini mushrooms are best quartered.
• Pour the buttermilk and hot sauce into a shallow baking dish and whisk to combine. Add the mushrooms, then toss until evenly coated. Marinate at room temperature until well-seasoned, about 10 minutes.
• Whisk together the flour, smoked paprika, 1 teaspoon salt and several grinds of pepper in a large bowl. Stir in 2 tablespoons of the buttermilk marinade to make shaggy clumps.
• Heat 2 inches of vegetable or canola oil in a large pot over medium heat until a deep-frying thermometer registers 350 degrees F. Line a rimmed baking sheet with paper towels for draining.
• Dip the mushrooms first in the flour mixture, turning to coat, then back in the marinade. Then dip again in the flour to coat with the clumpy bits; transfer to a plate. Working in batches, fry the mushrooms, flipping occasionally, until golden brown and crisp, 2 to 3 minutes. Use a slotted spoon to transfer the mushrooms to the lined baking sheet and season with a pinch of salt.
• Lay the sliced tomato on the bottoms of the sub rolls, then top with the mushrooms. Drizzle the remoulade sauce over the mushrooms, top with shredded lettuce, sandwich together and serve.

WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS

Steps:

• Pat chicken dry with paper towels. Season all over with 1 1/2 teaspoons salt and the black pepper. Finely grate, pass through a press or mince 2 garlic cloves. Set aside half the grated garlic for finishing the dish. Rub the rest all over the chicken pieces. Set aside the chicken while preparing the other ingredients.
• In a Dutch oven over medium-high heat, combine 1 tablespoon oil and 1 tablespoon butter. When the butter melts, add chicken in batches and cook until browned on both sides, 4 to 6 minutes per side. If the pan dries out, add a little more oil as needed. Transfer browned chicken to a plate.
• Add remaining tablespoon each oil and butter to the pan. Once the butter melts, add mushrooms and cook undisturbed until well browned on one side, 2 to 3 minutes. Stir and cook for 1 minute longer.
• Thinly slice 2 garlic cloves. Reduce heat to medium, and stir in sliced garlic, leeks and a large pinch each of salt and pepper. Cook, stirring occasionally, until leeks are tender and golden brown, 7 minutes. Add rosemary and wine to the pot and let simmer, scraping up the browned bits, until liquid reduces by half, about 1 minute.
• Nestle chicken, skin side up, into the pan and pour in any accumulated juices from the plate. Reduce heat to medium-low and cook, covered, until chicken is cooked through, 25 to 35 minutes.
• Transfer chicken to a serving platter and tent with foil to keep warm. Pluck the rosemary sprigs from the pot. If the sauce looks thin, turn the heat to medium-high and let simmer until it thickens slightly, 2 to 5 minutes. Stir in the remaining grated garlic, the crème fraîche, chives and lemon zest. Taste sauce and add more salt if needed. Spoon sauce over the chicken and top with parsley, more lemon zest and a dollop of crème fraîche, if you like, and serve.

STIR-FRIED CHICKEN, BLACK MUSHROOMS, BAMBOO SHOOTS AND SPINACH

Steps:

• Preparation "A": Place the shitake/black mushrooms in a bowl and fill to the top with medium-hot water; Use a dish to cover in order to keep the mushrooms submerged in the water; soak for 30 minutes (turn after 15 minutes); Next drain and squeeze excess water from mushrooms; Then cut away the stem and cut each mushroom in half; Set aside.
• Preparation "B": Place chicken pieces in a bowl, add 1 teaspoon cornstarch, 2 teaspoons soy sauce, 2 teaspoons red vinegar and 1 tablespoon oil...stir; Set aside.
• Preparation "C": In a cup add 1/3 stock, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons oyster sauce, 1 tablespoon wine, 1/4 teaspoon sugar...stir; set aside.
• Preparation "D": Dissolve in a cup 2 tablespoons stock and 1 tablespoon cornstarch, stir; Set aside.
• Preparation "E": Cut up bamboo shoots into bite size pieces; set aside.
• In a wok add 2 tablespoons oil, 1 teaspoon salt and 2 cloves chopped garlic, stir-fry for 30 seconds; Next add the chopped spinach; Stir-fry for about 3+ minutes until al dente; Drain, squeeze out some of the liquid from the spinach; Place on a serving plate and keep warm.
• In a wok add 2 tablespoons oil, 1 chopped garlic and stir-fry for 30 seconds; Then add the chicken pieces; Stir-fry for about 3-5 minutes until the chicken is thoroughly cooked but not overcooked (stir often); Add cashews, stir briefly, then remove to a bowl and set aside.
• In a clean wok add 2 tablespoons oil, then 1 tablespoon chopped ginger and stir-fry 30 seconds; Next add the shitake mushrooms and stir-fry for about 1-2 minutes (add a little stock if needed); Next add the bamboo shoots and stir-fry another minute; Add Preparation "C" soy sauce and oyster sauce liquid, stir occasionally and cook for about 2-3 minutes.
• Stir Preparation "D" cornstarch and stock once again and add a small amount "As Required" (not all) until you have a thick coating on the mushrooms & bamboo shoots (That is, not a liquid sauce).
• Add the cooked chicken pieces & cashews and blend together for about 1 minute.
• Add 1 tablespoon sesame oil and then one quick stir.
• Place the chicken, mushrooms and bamboo shoots on top of the bed of spinach.
• Serve with sticky white rice, Chinese tea and fortune cookies.
• Note:.
• I prefer to use a non-sweet oyster flavored sauce, such as Hop Sing Lung Brand; However, most brands contain sugar (often second ingredient listed on bottle) which is perfectly acceptable.

CHINESE BRAISED STEW WITH BLACK MUSHROOMS AND FRIED TOFU

Steps:

• Heat wok add coat with oil. Heat until it smokes add 1 lbs beef and brown over high heat to a deep brown in color and place into a stock pot. Repeat this until all 4 pounds is gone. Add water into the wok and heat over heat for 5 minutes and pour into the stockpot. Add in ginger, brown bean, curd cakes, star anise, onion powder, salt and pour in the wine and soy sauce. Cover with water above the meat mixture and bring to a boil and after 5 minutes go by reduce the heat to a medium low and simmer for 3 hours and add mushrooms and simmer until the meat is tender. Add in the fried tofu cube and return the mixture to a rolling boil and reduce the heat back to a simmer for 15 minutes.

BLACK MUSHROOM CHICKEN, DEEP-FRIED AND BRAISED

Steps:

• 1. Soak dried mushrooms. 2. Cut chicken in half and wipe with a damp cloth. Rub, inside and out, with soy sauce. Let stand 10 minutes. 3. Meanwhile slice ginger root. Shred bamboo shoot, water chestnuts and soaked mushrooms. Cut scallion stalks in 1-inch sections. 4. Heat oil to bubbling. Gently lower in chicken, one half at a time, and brown lightly. Drain on paper toweling. 5. Heat remaining oil. Add salt and ginger root stir-fry a few times. Add shredded vegetables and scallions stir-fry 1 to 2 minutes. 6. Stir in and heat water add sugar and pepper. Return chicken halves and bring to a boil then simmer. covered, until tender (about 20 minutes). 7. Remove chicken, leaving liquids in pan. Let bird cool slightly then chop, bones and all, in bite-size pieces. Arrange on a serving platter. 8. Gently reheat liquids in pan. Meanwhile blend cornstarch and remaining cold water to a paste then stir in to thicken. Pour sauce over chicken and serve. VARIATION: * In step 7, instead of chopping the chicken, disjoint and bone the legs and wings. Cut the breast meat in slices and arrange decoratively on a platter with legs and wings. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

BRAISED BLACK MUSHROOM CHICKEN

Steps:

• 1. Soak dried mushrooms. 2. Wipe chicken with a damp cloth and disjoint. Combine soy sauce, sherry and sugar. 3. Heat oil in a large heavy pan. Brown chicken quickly. Then stir in soy-sherry mixture. Reduce heat and cook, covered, 5 minutes, turning pieces once. 4. Boil water separately. Add to chicken, along with mushrooms, salt and pepper. Bring to a boil again then simmer, covered, until done (35 to 40 minutes). VARIATIONS: * For the water, substitute stock. * Omit the water. Increase the soy sauce and sherry to 1/2 cup each and the sugar to 1 tablespoon. Add with the other ingredients after chicken is browned and simmer, covered, about 40 minutes. * In step 3, add to heated oil 2 slices ginger root, crushed and 1 scallion stalk, cut in 2-inch sections. Stir-fry a minute then add chicken and brown. * In step 3, after browning chicken, add the soaked mushrooms and 1/2 cup bamboo shoots, sliced. Stir-fry to coat with oil then continue with steps 3 and 4. * In step 4, add with the mushrooms, 10 Chinese red dates. * During the last 10 minutes of cooking, add 1/4 cup fresh green peas. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.